By Jelena B
Vegan Sweet Potato Peanut Stew
1 step
Prep:10minCook:25min
by Deryn Macey
Updated at: Thu, 17 Aug 2023 10:32:17 GMT
Nutrition balance score
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Ingredients
6 servings
175gwhite onion
small, diced
150gcelery
chopped
1 cupgreen pepper
de-seeded and diced
1 cupred pepper
de-seeded and diced
3cloves garlic
minced
1 tspcumin
1 tspturmeric
1 tspginger
1 tspcoriander
¼ tspcinnamon
2 cupsvegetable broth
400gsweet potato
peeled and diced
1 x 28 ozno-salt added diced tomatoes
can, with their juices
1 x 19 ozcan chickpeas
rinsed and drained
¼ cupnatural peanut butter
¼ cuppitted dates
finely chopped
½ cupcilantro
lightly packed, finely chopped
1 Tbspfresh lemon juice
salt
to taste
white pepper
rice
steamed
Instructions
Step 1
In a soup pot over medium heat, cook the celery, onion and garlic in 1/4 cup of the vegetable broth for about 5 minutes.
Stir in the spices and cook for 1 more minute.
Add the bell peppers and sweet potato and stir to combine.
Add the vegetable broth and diced tomatoes and simmer lightly, uncovered, until the sweet potato is tender, approximately 20 minutes.
Stir in the chickpeas, dates or raisins, peanut butter, lemon and cilantro. Stir until the peanut butter is completely mixed in. Turn off the heat and let sit for 10 minutes before serving.
Serve right away topped with fresh cilantro and chopped peanuts, if desired.
Store in the fridge for up to 5 days or freezer for up to 3 months.
Serve with steamed rice
